Red Cabbage Salad Recipe -
  • READY IN 8+ hrs

Red Cabbage Salad

Recipe by  

"This is an excellent crunchy cabbage salad for a buffet any time of the year."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    8 hrs 20 mins


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a mixing bowl, combine cabbage and dressing. Toss and refrigerate overnight.
  3. Before serving, toss together chilled cabbage and dressing with cauliflower, French fried onions, bacon and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2003

This is a refreshing change from the same old veggie salad and the dressing isn't as overpowering as in some other recipes.Both my familly and I enjoyed this salad.

Most Helpful Critical Review
Dec 02, 2004

I wouldn't have thought of Italian dressing in a cabbage salad but it was very good. It was great the day I made it but as a "leftover" the fried onions and the bacon turned mushy.


8 Ratings

Dec 03, 2003

Brought this cabbage salad to a potluck and everyone loved it. The red cabbage really made it stick out compared to the other green salads. If you like Ramen salads, you'll really enjoy this one.

Apr 01, 2008

This was good! My friend who doesn't like cabbage liked this salad! The only change I made was I used a jar of pickled cauliflower and other veggies and drained half the juice off. Also, I used cheddar french fried onions instead of plain. I will definately make again! Thanks!

Sep 14, 2010

I usually make cabbage salad with red and green cabbage, carrots and sweet onions, but, all I had was red cabbage and I decided to try this recipe. The bacon and fried onions became soggy within 1/2 an hour (it was a block party, so, the food was out for hours) and the cauliflower seemed unnecessary. I definitely prefer my version.

Mar 27, 2009

This makes quite a lot! I warmed pre-cooked bacon, blotted the grease and chopped it. We won't eat it in one sitting, so I added everything except the onions, divided into containers and I'm adding the onions just before serving each container, so they don't get limp. I think the key is using an Italian dressing you really like, as this provides most of the flavor. Great change-of-pace recipe!

Jan 24, 2014

Was a little sweet. Perfect when combined with something spicy.


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 902 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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